I was given a KitchenAid pasta press a few years ago as a gift and really enjoyed using it to make fresh pasta from scratch. I have to admit, the press doesn’t get used all that often because while it’s definitely fun to use, cleanup is it a bit of a pain. Yes, the results are great and the pasta deliciously fresh but it’s just not an every day kind of activity. Last weekend I had a bit of time up my sleeve and a craving for some whole wheat pasta so I thought “Why not?” Of course, just making pasta was the first step. I knew I’d have to compliment it with a delicious sauce and there were some strong opinions about the sauce needing to be tomato based. So I scoured the web looking for a recipe with my Ina Garten filter applied and lo and behold I came across this vodka-cream-sauce-like recipe published by Ina Garten titled “Nick and Toni’s Penne Alla Vecchia Bettola”. The recipe calls for Penne but I figured the Rigatoni that my extruder can make would be close enough.
Yes it’s summer and yes I’m obsessed with my new ice cream maker. I took a two week (involuntary!) break from ice cream prep. You can’t have ice cream every weekend, or can you? Anyhow, I was very excited to get back to it and try out this No-Cook Strawberry Ice Cream recipe that I found on SouthernLiving/MyRecipes.
This is really a follow up from my earlier ice cream post and also a kind of experiment of no cook (philadelphia style) ice cream vs the classic french style ice cream. While the earlier post focused on the french custard style of ice cream that required a kind of cooking process, this ice cream recipe was super quick and much simpler to prepare. Combine a few things together, chill, cut up strawberries and voila. Ice cream! It was still a two day process for me but seemed like a lot less work. There was also less stressing over questions like “Have I cooked the eggs correctly? is this the right temperature? Is this a complete flop?”
Why strawberry? Well I tried chocolate and mint choc chip so I thought that something with fruit was a nice way to mix things up. Plus, it’s rare that I cook anything that comes out pink so I thought that might be fun too!
Last weekend I experimented with my new KitchenAid Ice Cream Maker Attachment and here are the results! Who knew making custard style ice cream was such an involved, and in one case nail biting process!
Living in a more recently gentrified area of Williamsburg Brooklyn there’s all sorts of shops and stores cropping up around me including OddFellows Ice Cream. These guys have been threatening to open up for some time and I was very excited to see them have their grand opening just last week! I finally got around to heading over there yesterday and tasted their new Oatmeal Cookie Dough flavor and….WOW! I will definitely be going back for more. But I digress! Back to inspiration. Of course seeing all the ice cream around me was one factor. I’d also say that considering how hot its been these days in NYC no wonder i’ve been tempted to get my ice cream on. Lastly, I’d say that I tried it because I like a good challenge. People describe making a custard style ice cream as a bit of a process and not always easy to get right. That sounded right up my alley. Oh and delicious ice cream at the end is always nice too!